Chilaquiles Rojo Recipe
Chilaquiles are a traditional Mexican breakfast or brunch made of totopos (fried corn tortillas chips), simmered in a red or green salsa and topped with Freshlay Farms Golden Yolker® eggs, cheese and onion. The red salsas are made from tomatoes and green salsas are made from tomatillos – we’ve gone for red here.
- 240g corn tortilla chips
- 4 Freshlay Farms Golden Yolker® eggs
- vegetable oil, for frying
- 80g of feta, or queso fresco if you can find it, crumbled
- 1/2 small red onion, finely sliced into rings, to serve
- 1 avocado, sliced, to serve
- 1/4 bunch of coriander, leaves picked and some finely chopped, to serve
- 1 lime, to serve
- 500g of tomatoes
- 1 small onion, roughly chopped
- 2 garlic cloves
- 1 jalapeño, or serrano chilli, or more to taste
- 1/2 bunch of coriander
- 1/2 bunch of flat-leaf parsley
- 1 tbsp of olive oil
- 1/2 lime, juiced
- For the salsa rojo, place the tomatoes, onion, garlic and jalapeño in a saucepan, cover with water and bring to a simmer. Cook for 8-10 minutes until softened but still bright in colour, then drain well
- Transfer it all to a blender along with the coriander and parsley, olive oil, lime juice and a good pinch of salt and blend until smooth. Taste and adjust the seasoning, keeping the acidity bright. Set aside
- Heat a large frying pan over a medium heat. Pour in the salsa, bring to a gentle simmer, then add the tortilla chips and toss to coat. Cook for 1-2 minutes so the chips soften slightly but still retain some structure
- Meanwhile in a separate pan, heat 2 tablespoons of vegetable oil and fry the eggs, spooning the hot oil over the whites so they set evenly while keeping the yolks soft
- Spoon the chilaquiles into shallow bowls and top with the fried eggs. Scatter with the feta, red onion, avocado, coriander and lime wedges
Cooking the tortilla chips briefly in the salsa means the texture becomes slightly chewy but retains some crispness. For the salsa rojo, place the tomatoes, onion, garlic and jalapeño in a saucepan, cover with water and bring to a simmer.
Cook for 8-10 minutes until softened but still bright in colour, then drain well Transfer it all to a blender along with the coriander and parsley, olive oil, lime juice and a good pinch of salt and blend until smooth.
Taste and adjust the seasoning, keeping the acidity bright. Set aside
Heat a large frying pan over a medium heat. Pour in the salsa, bring to a gentle simmer, then add the tortilla chips and toss to coat.
Cook for 1-2 minutes so the chips soften slightly but still retain some structure Meanwhile in a separate pan, heat 2 tablespoons of vegetable oil and fry the eggs, spooning the hot oil over the whites so they set evenly while keeping the yolks soft
